HMPB 257

Sugar Basics (4 CR)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252 Corequisites: HMPB 255 and HMPB 260 and HMPB 262

This course will provide hands-on instruction of pulled and brown sugar techniques used for garnishing advanced pastry items. The student will learn how to cook, pull, blow and store sugar pieces used in a professional pastry shop. This course is typically offered in the spring semester. 3 hrs. lab and 1 hr. lab/wk.